Best 20 Chocolate Drop Cookies With Marshmallow Recipes

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Chocolate drop cookies with marshmallow are a classic treat that can be enjoyed by people of all ages. With their chewy texture, gooey marshmallow centers, and rich chocolate flavor, they are sure to be a hit at any gathering. Whether you are a seasoned baker or a beginner in the kitchen, there are many recipes available that can help you create delicious chocolate drop cookies with marshmallow. With just a few simple ingredients and a little bit of time, you can have a batch of these tasty treats ready to enjoy in no time. From classic recipes to more creative variations, there is sure to be a recipe that suits your taste and skill level.

Let's cook with our recipes!

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

chocolate brownie-like cookies with a marshmallow center frosted with chocolate frosting. This one came from an older lady friend (Amy Walling) I knew as a kid who also taught me to crochet. This cookie is not for someone who is watching their figure, very decadent. I always double the batch because these cookies do not last long and you have enough frosting for a double batch.

Provided by chocoholic in AZ

Categories     Drop Cookies

Time 20m

Yield 30 cookies

Number Of Ingredients 14

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup powdered baking cocoa
20 large marshmallows (cut in half)
1 cup sugar
1/4 cup milk
1/4 cup butter
1/2 cup semi-sweet chocolate chips

Steps:

  • Cookies:.
  • cream together butter and sugar with a hand held electric mixer.
  • Add egg, then vanilla and milk.
  • Then add flour, salt, baking soda, and cocoa.
  • Drop by spoonfuls on to a greased cookie sheet.
  • Bake @ 350 degrees for 8 minutes
  • Then press marshmallow (cut side down) on to cookie.
  • Put cookies back in oven for 2 more minutes.
  • Let cookies cool then frost.
  • Frosting:.
  • In a sauce pan combine sugar, milk and butter.
  • Bring to a boil, stir and remove from heat.
  • Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.

CHOCOLATE DROP COOKIES II



Chocolate Drop Cookies II image

These are chocolate cookies with marshmallows on top covered by chocolate frosting. This was my mom's recipe from the fifties.

Provided by AMY1028

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 15

1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
½ cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
¼ cup milk
18 large marshmallows
2 cups confectioners' sugar
⅓ cup unsweetened cocoa powder
½ teaspoon salt
3 tablespoons margarine, softened
1 ½ tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
  • In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 29.5 g, Cholesterol 9.3 mg, Fat 6.3 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 199.1 mg, Sugar 21.5 g

CHOCOLATE-COVERED MARSHMALLOW COOKIES



Chocolate-Covered Marshmallow Cookies image

I've always liked to cook, and this cookie recipe was always a favorite of my eight children. Now it's a favorite of my 11 grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 17

1-3/4 cups sifted cake flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves
FROSTING:
2 cups confectioners' sugar
5 tablespoons baking cocoa
1/8 teaspoon salt
3 tablespoons butter, softened
4 to 5 tablespoons half-and-half cream

Steps:

  • Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well., Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets. Bake at 350° for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool. , Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.

Nutrition Facts : Calories 273 calories, Fat 10g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

What fun! These double-chocolaty delights have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows
ICING:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves

Steps:

  • In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.

Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE COVERED MARSHMALLOW COOKIES



Chocolate Covered Marshmallow Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Yield about 2 dozen cookies

Number Of Ingredients 19

3 cups flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
Chocolate glaze, recipe follows
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites
1/4 teaspoon pure vanilla extract
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Steps:

  • Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
  • On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
  • Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
  • Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
  • Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
  • Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

CHOCOLATE MARSHMALLOW COOKIE TREATS



Chocolate Marshmallow Cookie Treats image

Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 18

Number Of Ingredients 5

1 pouch Betty Crocker™ double chocolate chunk cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
18 large marshmallows
1 cup hot fudge topping
Betty Crocker™ candy sprinkles

Steps:

  • Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.
  • Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 27 g, TransFat 0 g

CHOCOLATE DROP COOKIES



Chocolate Drop Cookies image

These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.-Beth More, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted and cooled
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
FROSTING:
2 cups confectioners' sugar
1/4 cup baking cocoa
1/4 cup butter, softened
1/4 cup hot strong brewed coffee
3/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

SURPRISINGLY NOT-TOO-BAD FOR YOU CHOCOLATE-MARSHMALLOW COOKIES



Surprisingly Not-Too-Bad for You Chocolate-Marshmallow Cookies image

These can be as healthy as you want them, but they are to die for! If you can, I urge you to invest in a stone baking sheet, they are fabulous for making cookies. Also, take the cookies out before you think they're done; they will crisp up after they're taken out.

Provided by Bluucantu

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 54m

Yield 12

Number Of Ingredients 12

⅓ cup white sugar
¼ cup vegan margarine (such as Earth Balance®)
¼ cup brown sugar
1 egg white
1 ½ teaspoons vanilla extract
1 cup whole wheat pastry flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
⅓ cup chopped pecans
⅓ cup marshmallow cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended.
  • Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans.
  • Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.

Nutrition Facts : Calories 173 calories, Carbohydrate 24 g, Fat 8.6 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 2.6 g, Sodium 147.4 mg, Sugar 15.4 g

CHOCOLATE DROP COOKIES



Chocolate Drop Cookies image

Get a double hit of chocolate with rich and chocolaty cookies topped with deep chocolate frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 13

1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Steps:

  • Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
  • In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
  • On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g

CHOCOLATE CHIP MARSHMALLOW COOKIES



Chocolate Chip Marshmallow Cookies image

The ultimate carving cookie!! I found this on another site and made a few small changes and this quickly became my favorite cookie. CAUTION: You may need to double the recipe unless you have enough will power to not taste the dough!!

Provided by Barefootandpregnant

Categories     Drop Cookies

Time 20m

Yield 30 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
2 cups miniature marshmallows

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together butter, brown sugar and white sugar until smooth.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
  • Mix in the chocolate chips and marshmallows.
  • Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies are not too big.
  • Bake for 8 to 10 minutes in the preheated oven.
  • Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE MARSHMALLOW DROP COOKIES



Chocolate Marshmallow Drop Cookies image

This is a family recipe that is made every Christmas. It's a really rich chocolate cookie and I haven't found anyone that doesn't like them and give out the recipe every time. This is the recipe I won with on the m&m's site. ENJOY!!

Provided by Midge8

Categories     Drop Cookies

Time 26m

Yield 30 cookies

Number Of Ingredients 14

1 cup sugar
1 cup shortening
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
1 teaspoon vanilla
2/3 cup milk
3/4 cup soft butter
3 tablespoons water
2 cups confectioners' sugar
1/2 cup cocoa
marshmallows

Steps:

  • Cream together 1 cup sugar and 1 cup of shortening.
  • After you cream together add egg.
  • Sift together 1 1/2 cup flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup cocoa.
  • Mix cream and sifted ingredients together and add, 1 tsp vanilla, 2/3 cup of milk mix together.
  • After ingredients are mixed together bake in a 375°F oven for 8 minutes.
  • At 8 minutes top each cookie with 1/2 a marshmallow and bake 3 minutes longer.
  • After they are cool frost with 3/4 cup soft butter, 3 T of water, 2 cup confectioners sugar 1/2 cup cocoa mix together and frost cookies.

CHOCOLATE MALLOW DROPS



Chocolate Mallow Drops image

These fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting. -Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
18 to 22 large marshmallows, halved
ICING:
1/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 ounce semisweet chocolate, chopped
2 cups confectioners' sugar
3 to 6 tablespoons brewed coffee

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MALLOW COOKIES



Chocolate Mallow Cookies image

Cocoa, marshmallows and ready-made frosting transform the basic dough into these delightful treats. Sometimes, I'll top each with a pecan half. —Gloria McBride, Payson, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 40 cookies.

Number Of Ingredients 8

2 cups Basic Cookie Dough
1/2 cup sugar
1/2 cup baking cocoa
1 large egg, room temperature
1/4 cup 2% milk
1/2 cup chopped pecans
20 large marshmallows, halved
1 can (16 ounces) chocolate frosting

Steps:

  • In a bowl, combine the cookie dough, sugar, cocoa, egg and milk; mix well. Stir in pecans. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8 minutes. Press a marshmallow half onto the top of each cookie. Bake 2 minutes longer or until marshmallow is puffed. Remove to wire racks to cool., Cut a hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill bag with frosting. Pipe a star onto each cookie.

Nutrition Facts : Calories 140 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE



Hot Chocolate Cookies with Marshmallow Glaze image

Easy, chewy chocolate cookies made with instant hot cocoa mix for a yummy childhood favorite flavor, complete with a marshmallow glaze. A family favorite at Christmas time.

Provided by Stacey Hahn

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 43m

Yield 32

Number Of Ingredients 10

8 (1 ounce) envelopes instant hot cocoa mix
½ cup butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup confectioners' sugar
2 tablespoons milk
5 large marshmallows
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
  • Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
  • Mix confectioners' sugar and milk together in a small bowl.
  • Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
  • Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 112.8 mg, Sugar 9.2 g

CHOCOLATE-COVERED MARSHMALLOW COOKIES



Chocolate-Covered Marshmallow Cookies image

Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 18

Number Of Ingredients 11

1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature
3 tablespoons packed light-brown sugar
1 large egg
9 large marshmallows, halved
9 ounces semisweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
  • Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
  • Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
  • Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.

Nutrition Facts : Calories 255 g, Fat 12 g, Fiber 2 g, Protein 4 g

GRAMMY'S CHOCOLATE DROP COOKIES



Grammy's Chocolate Drop Cookies image

A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it's a natural for preparing with children, who especially love forming the dough into balls and rolling them in sanding sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield About 3 1/2 dozen

Number Of Ingredients 9

2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons pure vanilla extract
Sanding sugar, for rolling

Steps:

  • Sift together flour, cocoa powder, baking soda, and salt in a bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, and chill until firm, about 1 hour.
  • Preheat oven to 350 degrees. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. The cookies can be stored between layers of parchment in an airtight container at room temperature for up to 1 week.

CHOCOLATE MARSHMALLOW SURPRISE COOKIES



Chocolate Marshmallow Surprise Cookies image

Make and share this Chocolate Marshmallow Surprise Cookies recipe from Food.com.

Provided by andrea185

Categories     Dessert

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 15

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
2 cups confectioners' sugar
4 tablespoons unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
  • Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
  • Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
  • Make frosting: Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
  • Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Nutrition Facts : Calories 183.1, Fat 6.8, SaturatedFat 4.2, Cholesterol 25.1, Sodium 86, Carbohydrate 30.4, Fiber 1.4, Sugar 20.3, Protein 2.3

BASIC CHOCOLATE DROP COOKIES



Basic Chocolate Drop Cookies image

This recipe uses a pre-made mix that will keep for several weeks. You can look at the recipe for Basic Cookie Mix here at Allrecipes.com! Use 2 cups for this recipe. Add the following ingredients to the mix to make Chocolate Drop Cookies.

Provided by Mellan

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 6

¼ cup sifted cocoa
2 cups basic cookie mix
1 egg
½ cup butter
¼ cup water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
  • Bake for 12 to 15 minutes in the preheated oven.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 16.7 g, Cholesterol 24.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 120.8 mg, Sugar 0.1 g

CHOCOLATE DROP COOKIES I



Chocolate Drop Cookies I image

A delicious moist cookie with creamy Chocolate Icing.

Provided by Maureen Worman

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 14

½ cup butter, softened
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
2 cups sifted all-purpose flour
¾ cup milk
2 (1 ounce) squares unsweetened chocolate, melted
½ cup chopped black walnuts
2 ½ cups confectioners' sugar
¼ cup unsweetened cocoa powder
2 tablespoons butter, softened
½ teaspoon vanilla extract
4 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together 1/2 cup butter or margarine and 1 cup light brown sugar until light and fluffy. Add egg, beat thoroughly. Add 1 teaspoon vanilla and mix well. Sift together flour and 1/2 teaspoon baking soda, add alternating with 3/4 cup milk to creamed mixture beginning and ending with dry ingredients. Blend in melted chocolate, then nuts.
  • Drop by teaspoonfuls onto greased cookie sheets. Bake 10 -12 minutes. Cool on wire rack. When cool, frost with Chocolate Icing.
  • To Make Icing: Mix confectioners' sugar; 1/4 cup cocoa ; 2 tablespoons butter or margarine, 1/2 teaspoon vanilla and milk. Mix all ingredients until smooth and creamy (may need to add more milk to get creamy consistency) . Frost cookies.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.4 g, Cholesterol 21.3 mg, Fat 8.2 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 71.1 mg, Sugar 21.8 g

M&M'S CHOCOLATE MARSHMALLOW COOKIES



M&m's Chocolate Marshmallow Cookies image

Got this from a message board I belong to I thought it sounded very good, I bet you could use Reese's Pieces if you wanted to as well.

Provided by Elaine

Categories     Drop Cookies

Time 26m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 16

1 cup granulated sugar
1 cup shortening
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
2/3 cup milk
2/3 cup miniature M&M baking bits
1/2 cup large marshmallows
3/4 cup butter, softened
3 tablespoons water
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
additional miniature M&M baking bits

Steps:

  • For the cookie heat oven to 375°F
  • Grease baking sheets.
  • In a medium bowl sift together flour, baking soda, salt & cocoa.
  • In a large bowl cream together sugar & shortening, then add egg.
  • Add flour mixture and mix together.
  • Add vanilla, milk & mini baking bits. Mix together.
  • Drop onto prepared baking sheets.
  • Bake for 8 mininutes.
  • Top each cookie with a marshmallow. Bake 3 mins longer.
  • Remove from cookie sheet and allow to cool.
  • For the frosting, mix butter, water, confectioners sugar and cocoa powder until smooth.
  • Frost cookies, after cookies are frosted sprinkle with the additional "M&M's" Mini Baking Chocolate Bits.

Tips:

  • Use high-quality chocolate chips for the best flavor. You can use either semi-sweet or dark chocolate chips, depending on your preference.
  • Don't overmix the batter. Overmixing can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until the edges are just set and the centers are still slightly soft. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Chocolate drop cookies are a classic treat that are perfect for any occasion. They're easy to make and can be enjoyed by people of all ages. With just a few simple ingredients, you can create delicious chocolate drop cookies that will be a hit with everyone who tries them. So what are you waiting for? Get started baking!

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